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Author Notes:Earlier this summer I stumbled upon Ideas in Food, a cooking blog blending science, technique, and some inventive ideas. Browsing the archives, I found this article on using brussels sprouts stalks like bones, scooping out the tender marrow within. I knew instantly I’d be trying this with my broccoli stalks come summer’s end. And here we are.

I set about chopping, steaming, and grilling the stalks, then topping it all with a slightly spicy, sweet nutty butter and it was amazing. I left the texture somewhat toothsome, but I think if you cook them even longer like this: http://food52.com/recipes/15632_roy_finamores_broccoli_cooked_forever it might be even more delectable. I documented the whole process here: http://www.savorthis.com/2012/09/broccoli-snout-to-tail/.

(You can also use longer stems from broccoli that is not quite so woody. In that case, you won't need to steam them, but can just cook directly on the grill.) —savorthis

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Makes 1 cup sauce and lots of broccoli stalks

a pile of broccoli stalks

Neutral oil with a high smoke point

6
tablespoons butter

1
handful chopped pecans

1
garlic clove, thinly sliced

1
pinch red pepper flakes

2
teaspoons lemon juice

Salt and pepper, to taste

Trim all leaves from the broccoli stalks. Being very careful, cut off the root end with a cleaver. Then cut each stalk into 4 to 5 lengths. I found it easiest to gently whack the cleaver into the stalk and then hit it with a rubber mallet to get through the stalk.

Place stalks in a steamer and steam for about 40 minutes. You might want to test one to see what the texture is like. Once done, lightly oil and char on a grill for about 10 to 15 minutes. Allow to cool, cut in half, and plate.

Melt butter in a pot, add pecans, and stir for a couple of minutes. Add garlic and red pepper flakes and simmer gently until the garlic edges begin to crisp, but not quite brown. Stir in lemon juice and season with salt and pepper. Pour over stalks and eat immediately. If needed, you could reheat briefly to ensure the butter is still melted. Scoop the sweet, tender broccoli "marrow" with a spoon directly into your mouth!

omg that sauce! great way to really celebrate the stalks in their own right - normally I just "peel" the bottom bit of the stalk until the break, which gets rid of the fibrous bit. The inside is just as soft as the rest. Then I just chop up and eat like the florets (albeit cut a little smaller).

I think that if you use stalks that are not quite so woody you might cook them less...though you might also try getting them to that wonderful, buttery state too. Let me know if you do because otherwise this dish is only good once a year! I forgot to mention I threw some lemons in the steaming water. I can't say I noticed so much, but I imagine you could also explore a variety of aromatics.